FOR THE PATTIES

• 1 pound firm tofu but not extra firm
• ¼ cup avocado oil for frying the onion
• 1 onion large, diced
• 5 tablespoon semolina flour
• ½ lemon juiced
• 1 bunch fresh cilantro chopped
• 3 clove garlic crushed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon Kosher salt
• avocado oil cooking spray

FOR THE SAUCE

• ¼ cup avocado oil
• 1 red bell pepper seeded and cut into thin slices
• 2 tomato large tomatoes, cut into large cubes
• 28 ounce canned crushed tomatoes
• 1 tablespoon smoked paprika
• 1 tablespoon sweet paprika
• 1 teaspoon spicy paprika
• 1 teaspoon agave or sugar
• 1 teaspoon Kosher salt
• 1 lemon thick slice
• 5 clove garlic thinly sliced
• 3 clove garlic minced
• ½ bunch fresh cilantro chopped
• 3 tablespoon fresh cilantro chopped, or parsley
• ½ cup water or more as needed

• 5 teaspoon coriander seeds
• 2 1/2 teaspoon cumin seeds
• 8 teaspoon fresh ginger minced
• 1 1/2 teaspoon sea salt more or less to taste
• 1 1/2 teaspoon paprika
• 1 1/2 teaspoon ground turmeric
• 3 1/2 teaspoon coconut oil
• 2 yellow onion large, diced
• 3 tomato small, diced
• 5 teaspoon tamarind paste
• 30 ounce canned full-fat coconut milk
• 45 ounce canned chickpeas rinsed and drained

• 1 1/4 cup coconut flour
• 5 1/2 tablespoon psyllium husk powder
• 1/2 cup dried chive
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon sea salt
• 2 1/2 tablespoon extra virgin olive oil
• 2 1/2 cup warm water

For greasing the pan:

• 2 tablespoon extra virgin olive oil